Ingredients
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup sour cream
1/2 cup milk
1 cup mashed ripe bananas (about 2 medium)
2 tbsp melted butter (plus more for cooking)
1 tsp vanilla extract
Instructions
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk egg, sour cream, milk, mashed bananas, melted butter, and vanilla until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until just combined — batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter.
Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, 2–3 minutes.
Flip and cook another 1–2 minutes until golden brown.
Serve warm with maple syrup, butter, or your favorite toppings.
Notes
Overripe bananas with brown spots give the best flavor.
Don’t overmix; it keeps the pancakes fluffy.
Resting the batter for 5 minutes before cooking improves texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 kcal
- Sugar: 9g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg